| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Grains |
|
Meat |
8 |
Servings |
INGREDIENTS
| 1 |
|
Tenderloin of beef |
| 1/4 |
c |
Olive oil |
| 1 |
|
Clove garlic |
| 1 |
tb |
Worcestershire sauce |
| 1/4 |
lb |
Bleu cheese |
| 1/4 |
lb |
Butter |
| 1 |
lb |
Mushroom caps |
| 2 |
tb |
Butter |
| 1 |
ts |
Onion salt |
| 1/2 |
ts |
Caraway seeds |
|
|
Pepper to taste |
INSTRUCTIONS
Trim fat from tenderloin, brush with olive oil and roast at 450° for 30
minutes or until meat thermometer registers 140°. Meanwhile, mash garlic
into Worcestershire sauce and combine with Bleu cheese and 1/4 pound of
butter. Spread over the top of the cooked tenderloin. Brown mushrooms in 2
Tablespoons of butter for 5 minutes. Toss with onion salt, caraway seeds
and pepper. Serve immediately with tenderloin. Yield: 8 servings.
DEIRDRE NEWCOMB
From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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